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–+ servings
Instant pot cauliflower soup garnished with thyme and served in wooden bowls placed on a burlap mat.
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5 from 2 votes

Instant Pot Cauliflower Soup

Creamy, vegan and zero-oil cauliflower soup in twenty minutes. This soup makes for a wholesome and filling meal when served with some bread.
Prep Time10 minutes
Cook Time10 minutes
Course: Soup, soups
Cuisine: Continental, International
Servings: 4
Calories: 100kcal

Ingredients

  • 8 cloves peeled and chopped garlic roughly 8 grams in weight
  • 1 tsp grated ginger
  • 1 cup finely chopped onions
  • 8 cashews
  • 1 tbsp hemp seeds
  • 1 tsp Turmeric powder
  • 1.5 tsp Ground pepper
  • Salt to taste
  • 400 grams cauliflower
  • 2 cups vegetable stock
  • 1 cup water

Garnish

  • 2 sprigs fresh thyme
  • 1 tsp freshly cracked black pepper

Instructions

Add the ingredients

  • Insert the inner pot into the Instant Pot.
  • Add the garlic, ginger, cashews, hemp seeds, turmeric, ground pepper and cauliflower florets.
  • Pour in the stock and stir well to combine.

Instant Pot settings and timings

  • Ensure that the sealing ring has been fitted properly into the Instant pot lid.
  • Close the Instant Pot and turn the VALVE to SEALING.
  • Plug in the Instant Pot, press PRESSURE COOK MODE on HIGH PRESSURE and set the timer to 8 MINUTES.

Blending

  • As soon as the cooking cycle is complete, do a quick pressure release by turning the VALVE to VENTING.
  • Now, open the lid and blend the cooked mixture to a smooth puree using an immersion blender.
  • Stir in 1 cup water and mix well.

Simmering

  • Adjust the seasoning if needed and add the fresh thyme.
  • Finish with a grind of black pepper and simmer on SAUTE MODE- NORMAL for 2 minutes.
  • When done, serve piping hot.

Notes

  1. Please do not add any more stock than mentioned in the recipe. 
  2. Blending this soup with an immersion blender is the easiest method. But if you do not own one, you can blend this in a regular blender as well.
  3. For making this soup, I used a small head of cauliflower. This gave me 1 pound of florets after picking out the leaves.
  4. While I have used fresh thyme, fresh parsley is also great in this soup. If you cannot source fresh herbs, use 3/4 tsp of dried thyme or dried parsley for this soup.
  5. Instant Pot timings may vary based on geographic location. 
  6. Nutritional values are provided here as courtesy. Please consult a certified nutrition expert for more information.
  7. For making this soup on the stovetop, please refer the blog post.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 100kcal | Carbohydrates: 15g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 506mg | Potassium: 436mg | Fiber: 4g | Sugar: 5g | Vitamin A: 302IU | Vitamin C: 54mg | Calcium: 59mg | Iron: 2mg
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